Vanilla + Chocolate Mini Cupcakes with Vanilla Buttercream Frosting
Yield per recipe is roughly 75-80 mini cupcakes
For the Vanilla – recipe via bakergirl
- 3 cups all-purpose flour
- 2 cup granulated sugar
- 3 teaspoons baking powder
- 2 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 1 cup sour cream
- 2 large eggs, at room temperature
- 4 egg yolks, at room temperature
- 3 teaspoons vanilla extract
Preheat your oven to 350 deg and bake time is roughly 15-17 minutes (16 was perfect for me). This works for both sets of cupcakes, which rules.
On the original website for this, she talks about it being 1 bowl. I’ll say that my butter was soft, but not soft enough so I recommend 2 bowls, same way I make cookies. Dry in one bowl, wet in another. Mix until combined and then scoop them into your mini cupcake pans.
For the Chocolate ->
See this post for all the ingredients and directions, but remember 16 minutes for the mini-cupcakes!
For the Frosting ->
- 1 16oz package of domino confectioner’s sugar
- 1 stick of SOFTENED butter
- ½ tsp vanilla
- 2-3 tbsp milk
This took about 5 batches of frosting, no joke. But I used a piping bag so that automatically uses about double the frosting since it comes out more densely. My advice with this is be very careful with how soft your butter is and how much milk you put in – start low. it was super humid in my apartment when I was making this so I almost lost 2 batches of frosting, so as soon as you think it’s starting to run, put it in the fridge.